What you need: 750g steak mince 250g smoked back bacon 650g Puff pastry Light soy sauce Worcester sauce Tomato puree Marjoram Oregano Thyme Rosemary Basil Chilli flakes Smoked paprika Garlic granu…  | By William on 3rd Jul 2024 | What you need: - 750g steak mince
- 250g smoked back bacon
- 650g Puff pastry
- Light soy sauce
- Worcester sauce
- Tomato puree
- Marjoram
- Oregano
- Thyme
- Rosemary
- Basil
- Chilli flakes
- Smoked paprika
- Garlic granules
Method: Start off by putting all of your steak mince in a bowl, then in a separate bowl add the following spices: - A moderate amount of marjoram
- A moderate amount of oregano
- A moderate amount of thyme
- A sprinkle of rosemary
- A moderate amount of basil
- A moderate amount of garlic granules
- A sprinkle of chilli flakes
- A moderate amount of smoked paprika
Mix all the spices together and then add to the meat. Now, go back to the empty spice bowl and add: - 2 teaspoons of tomato puree
- 3 teaspoons of Worcester sauce
- 2 teaspoons of light soy sauce
- 3 teaspoons of water
Mix the liquids together then add to the meat. Get your hands right in about the meat to mix all the herbs, spices and sauces through, then set aside. Messily cut up 250g of smoked back bacon and add to a separate bowl. Heat up 400ml of oil in a pot in preparation for deep frying. Now for the hard bit - the pastry. Lightly dust the counter with flour the roll out the pastry. Cut the pastry into long strips and then take a lump of meat and pop it in the centre of a strip. Top with bacon and then wrap it up and close, pressing the edges of the pastry together. Essentially you should have wee pastry parcels ready to fry. Add to the pot CAREFULLY, and deep fry for 10 minutes then add to the grill for a few minutes to drain off excess oil before serving. | | | |  | You can also reply to this email to leave a comment. | | | | |
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